The idea of a bowl (from the English bowl – bowl) is to serve in one bowl of a hearty, tasty and healthy dish in which harmoniously balanced all nutrients: proteins, fats and carbohydrates. In addition, bowls look beautiful and appetizing. Collect a bowl of barley rich in fiber, laid out on it separately heaps of bistro salad ingredients, so called French appetizer based on green salad. In this case, it’s a juicy Frize salad, crispy fried bacon, olives, goat cheese and fried eggs. Her liquid yolk, mixed with tomato sauce, will add barley потрясающий вкус. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. husked barley (not barley)
- 2 tbsp. l (30 gr.) Butter
- 1 small ripe tomato, coarsely chopped
- Half a small red sweet pepper, peeled coarsely chopped seeds
- 2 tbsp. l mayonnaise
- 2 tbsp. l fresh tarragon leaves
- 1 small clove of garlic
- 4 slices of fat bacon, cut across into pieces of 0.5 cm.
- 1/4 Art. fresh bread crumbs
- 4 large eggs
- 1 small bunch of frize salad torn into small pieces
- 60 gr fresh goat cheese crumbled
- 1/4 Art. seedless olives
Recipes with similar ingredients: pearl barley, tomatoes, salad frisse, olives, sweet peppers, goat cheese, tarragon, salsa sauce, eggs, bacon
Recipe preparation:
- Cook the barley: in a medium-sized pan, bring boil water. Add barley and cook until tender. 35-40 minutes. Drain, transfer the barley to a medium-sized bowl and mix with 1 tbsp. l (15 gr.) Butter and 0.5 tsp. salt. Serve warm or at room temperature (Barley can boil, cool and store covered in the refrigerator for 2 days. Microwave for 2 minutes before serving. minutes, mixing once. If you cook barley,
Time for preparing
20 minutes, pre-soaking in water).
- While barley is cooking, prepare salsa: in a blender grind tomatoes, bell peppers to a homogeneous consistency, mayonnaise, tarragon, garlic and 0.5 tsp. salt. Refrigerate until ready to use (sauce can be prepared in advance and Keep refrigerated for 2 days).
- Prepare breadcrumbs on bacon fat: put the bacon in a large non-stick pan and put on a moderately strong fire. Stir fry until golden crisp, about 5 minutes. Remove the pan from plate and slotted spoon lay the bacon on a paper-covered plate with a towel. Pour the melted fat from the pan, ebb separately 1 Art. l., and again put the pan on a moderately strong fire. Add the breadcrumbs and fry, stirring constantly, until golden color, about 2 minutes. Transfer crackers in a small a bowl.
- Fry the eggs: wipe the pan and melt on moderately high heat remaining 1 tbsp. l (15 gr.) Butter. how just the butter starts to foam, beat 4 eggs in a pan and salt it. Fry the eggs until the protein hardens and the yolk is still will be liquid, about 4 minutes. Remove the pan from the stove.
- Collect the bowls: spread 180 g evenly. 4 barley bowls. Put neat rows or heaps of bacon, lettuce on top frieze, goat cheese, olives and sauce (leave room for an egg). Lay on top of the egg, pour a little sauce and sprinkle toasted breadcrumbs. You can cook a large batch of barley, freeze in zip bags and store in freezer 1 month. With this wonderful grits, you can quickly set the table.
